Countdown To Valentine’s Day

Valentine’s Day is usually a low key celebration for us and it’s either eating out at a average priced restaurant or yours truly cooking up a something fancy…..There will be a twist to this year’s Valentine’s day….. a little new twist; DOUBLE DATE….and that’s not it!! The boys are COOKING!!!!! Yes, husband and Robert will be cooking both Seyda and I a Valentine’s Day Dinner!!Woohoo!!……And they are planning the menu as I’m typing this post right now! Seyda and I told them that we need to have appetizers, salad, soup, entree and dessert! We are putting the boys though a lot of work…..We’ll see what happens this Saturday, what they come up with….. or will we be eating frozen pizza and frozen cake!! =) I’m so excited just thinking about it and will definitely share our experience on Saturday!! If this turns out good, maybe we can convince the boys to do it as a yearly V-Day tradition! =)

Husband will be going to the tennis courts later and I will tag along as usual. Apparently, he can’t stay away from playing tennis too long!!! =P… For tonight’s dinner, I stir-fried some Brussels Sprouts (with garlic and some salt), steamed Haddock with pickled plum and pan-fried sausage! Husband and I love Brussels Sprouts and we don’t understand why lots of people don’t like this yummy vege. It is really good for you!!

According to Wikipedia:" “Brussels sprouts are among the same family that includes cabbage, collard greens, broccoli, kale, and kohlrabi. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin.

The most common method of preparing Brussels sprouts for cooking is first to remove the buds from the stalk. Cut away any surplus stem and then peel and discard the surface leaves that are loosened by this cut. Cooking methods include boiling, steaming and roasting. To ensure even cooking throughout, buds of a similar size should always be chosen. Some cooks will cut a cross in center of the stem to aid the penetration. Whatever cooking method is employed, care must be taken not to overcook. Overcooking releases the sulphur smelling glucosinolate, sinigrin. This is the reason many people profess to dislike Brussels sprouts; only ever having tried them overcooked with the accompanying sulfuric taste and smell. Generally 6-7 minutes boiled or steamed is enough to cook, without overcooking and releasing the sinigrin.”